Green Bean Casserole
With only a handful of simple ingredients and 10 minutes of prep, this classic Green Bean Casserole recipe is a must for Thanksgiving dinner. Few ingredients, little time and lots of flavor!
Servings: 6 people
Ingredients
- 4 cups fresh green beans trimmed and cut into 2-inch pieces
- 1 can condensed Cream of Chicken & Mushroom Soup undiluted, no water added
- ¼ cup whole milk
- 8 oz. sliced water chestnuts drained and chopped
- 1 tsp Worcestershire sauce
- ½ tsp black pepper
- ⅛ tsp garlic powder
- ⅛ tsp onion powder
- 1½ cups French's crispy fried onions divided
Instructions
- Preheat oven to 350°F. Coat a 9x9-square casserole dish with nonstick spray.
- Boil/Blanch the green beans until crisp tender (about 3 minutes), then quickly cool in very cold or ice water. Pat dry.
- In a medium bowl, stir together the condensed soup, milk, water chestnuts, Worcestershire sauce, all the seasonings, and ¾ cup of the crispy fried onions, until incorporated and smooth.
- Gently fold in the green beans until combined and well coated.
- Transfer mixture to the casserole dish.
- Bake uncovered for 40 minutes, until bubbling. Stir the bean mixture. Sprinkle with the remaining ¾ cup fried onions and bake for an additional 5-10 minutes or until the onions are golden brown.
Video
Nutrition
Calories: 183kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 495mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 617IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 2mg